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Baklava is a layered pastry made from paper-thin sheets of phyllo dough brushed with butter, filled with chopped nuts, baked until golden and soaked in sweet syrup. Turkish baklava is best known for its pistachio filling and light, crisp layers. In Orange County, you can try Turkish pistachio baklava at Istanbul Grill California in Fountain Valley: four pieces for $9.99, served daily 10 AM to 1 AM.
Baklava is one of the most famous desserts in the world, and one of the most searched-for. It looks simple, a small golden square with green pistachio in the middle, but there is a lot of craft behind every piece.
This guide covers what baklava is, how it is made, where it comes from, the different types you will see in Turkey, how it differs from Greek baklava, and how to eat and store it. And when you are ready for a piece, we will show you where to find it at our Turkish restaurant in Fountain Valley.
In this guide
What Is Baklava?
Baklava (Turkish: baklava, pronounced bahk-lah-VAH) is a sweet pastry made of many layers of very thin dough, called phyllo (Turkish yufka), with a filling of finely chopped nuts. After baking, hot pastry meets cool syrup, which soaks into the layers and keeps them moist underneath while the top stays crisp.
| Component | What it is | What it does |
|---|---|---|
| Phyllo dough | Dozens of paper-thin sheets of flour-and-water dough | Gives baklava its flaky, shattering layers |
| Butter | Brushed between the sheets | Makes the layers golden and rich |
| Nuts | Usually pistachios in Turkey; walnuts are also common | Adds crunch, color and flavor |
| Syrup | Sugar and water with a little lemon | Sweetens and binds the layers |
How Turkish Baklava Is Made
INFOGRAPHIC
From Phyllo to Plate: Baklava in 4 Steps
Layer
Thin sheets of phyllo are stacked one by one, each brushed with butter.
Fill
A generous layer of crushed pistachios goes in the middle.
Bake
The tray is cut into pieces and baked until crisp and golden.
Soak
Syrup is poured over the hot baklava and left to absorb.
Pistachio baklava served daily 10 AM–1 AM at Istanbul Grill California, Fountain Valley
The cut happens before baking so that the syrup can reach every layer. The result should be crisp on top, moist at the bottom and never soggy all the way through. That balance is the mark of good baklava.
Where Does Baklava Come From?
Layered pastries with nuts and sweeteners have ancient roots across the eastern Mediterranean and Central Asia. The baklava we know today, with its very thin phyllo layers, took shape in the kitchens of the Ottoman Empire, where the palace kitchens of Topkapi in Istanbul became famous for it.
- The palace tradition: Ottoman records describe trays of baklava being sent from the palace to the Janissary troops during Ramadan, a custom remembered as the Baklava Procession.
- Gaziantep pistachio baklava: the city of Gaziantep in southeastern Turkey is known as the home of pistachio baklava. Antep Baklavası was registered as a protected geographical indication in the European Union in 2013.
- Celebrations: in Turkey, baklava is the dessert of holidays, weddings and family visits, especially during Ramadan and the Eid holidays.
From the Ottoman lands, baklava spread across the Balkans, Greece, the Middle East and beyond, and each region gave it its own twist.
Types of Turkish Baklava
Walk into a baklava shop in Turkey and you will see dozens of shapes. These are the most common:
| Type | Turkish name | What it looks like | Filling |
|---|---|---|---|
| Classic square | Kare baklava | Small squares or diamonds | Pistachio or walnut |
| Pistachio baklava | Fıstıklı baklava | Bright green layer in the middle | Pistachio |
| Walnut baklava | Cevizli baklava | Golden with a darker filling | Walnut |
| Carrot slice | Havuç dilimi | Triangle wedges cut from a round tray | Pistachio |
| Rolled baklava | Sarma / Dürüm | Long rolls packed with nuts | Pistachio |
| Folded triangles | Şöbiyet | Triangles with a cream and nut center | Pistachio and cream |
| Cold baklava | Soğuk baklava | Lighter, soaked in milk syrup and served chilled | Pistachio or walnut |
Turkish vs. Greek Baklava
Both are delicious and closely related. The differences come down to nuts, syrup and spices:
| Turkish baklava | Greek baklava | |
|---|---|---|
| Typical nuts | Pistachio (also walnut) | Walnut, often with almonds |
| Syrup | Sugar syrup with a little lemon | Often made with honey |
| Spices | Usually none; the nuts and butter lead | Often cinnamon and sometimes clove |
| Texture | Very thin layers, light and crisp | Often thicker and denser |
| Sweetness | Sweet, with a clean finish | Sweet, with a honey flavor |
If you have only had baklava with honey and cinnamon, Turkish pistachio baklava tastes noticeably lighter and more buttery, with the pistachio flavor front and center.
What Does Baklava Taste Like?
Good baklava is crisp, buttery and nutty first, then sweet. The top layers shatter when you bite in, the pistachio middle is rich and slightly savory, and the bottom is soft and syrupy. It is sweet, so one or two pieces is usually enough after a meal.
How to Eat Baklava
- At room temperature: cold baklava is firm and less fragrant; let it sit out briefly if it was chilled.
- In one or two bites: in Turkey people often turn a piece upside down so the crisp top hits the tongue first. Fingers or a fork both work.
- With something unsweetened: in Turkey baklava is paired with a glass of tea. At our table, an unsweetened iced tea balances the sweetness nicely.
- After a grilled meal: baklava is the classic way to finish a kebab dinner. See what to order first in our guide to the best Turkish food in Fountain Valley.
How to Store Baklava
Taking baklava home? These general guidelines keep it crisp:
| Where | How long | Tips |
|---|---|---|
| Room temperature | Up to about a week | Best option. Keep it in an airtight container away from heat and sun. |
| Refrigerator | Not recommended | The cold hardens the syrup and butter and dulls the flavor. |
| Freezer | Up to about 3 months | Wrap well; thaw at room temperature, uncovered, so it stays crisp. |
Do not cover baklava with plastic wrap directly on top, since trapped moisture makes the top layers soft.
Ingredients, Allergens and Calories
- Tree nuts: baklava is made with nuts. Ours is filled with pistachios and is marked “includes nuts” on our menu.
- Gluten: phyllo dough is made from wheat flour, so baklava is not gluten-free.
- Dairy: traditional baklava is brushed with butter.
- Calories: baklava is rich. Depending on size, a typical piece is often in the range of about 150 to 250 calories.
Have a food allergy? Please tell your server, and see our FAQ for dietary information.
Where to Try Baklava in Orange County
At Istanbul Grill California in Fountain Valley, baklava is on the dessert menu every day, alongside two homemade Turkish puddings:
| Dessert | What it is | Price |
|---|---|---|
| Baklava (4 pieces) | Traditional Turkish dessert: sheets of phyllo dough with crushed pistachios. Includes nuts. | $9.99 |
| Rice Pudding (Sutlac) | Our homemade recipe for classic Turkish rice pudding | $9.99 |
| Almond Pudding (Keskul) | Homemade almond pudding topped with almonds. Includes nuts. | $9.99 |
Ways to get it
- Dine in: share four pieces for the table after your kebabs. We are open every day from 10 AM to 1 AM, so baklava works as a late-night treat too.
- Takeout and delivery: order online or call (714) 430-1434.
- Parties and offices: see our catering menu, or call ahead for larger quantities.
- VIP Club: join our VIP Club on our home page for a chance to win a free piece of baklava.
We are at 18010 Newhope St Ste D in Fountain Valley, a short drive from Huntington Beach, Costa Mesa, Westminster and Santa Ana. Get directions, or read our guide to Mediterranean food in Fountain Valley to plan the rest of the meal.
Frequently Asked Questions
What is baklava made of?
Baklava is made of thin layers of phyllo dough brushed with butter, a filling of chopped nuts such as pistachios or walnuts, and a sugar or honey syrup poured over after baking.
Is baklava Turkish or Greek?
Baklava as we know it today was developed in the Ottoman palace kitchens in Istanbul and is a signature Turkish dessert. It spread across the Balkans, Greece and the Middle East, and Greek baklava is a close relative usually made with walnuts, honey and cinnamon.
What is the difference between Turkish and Greek baklava?
Turkish baklava is usually made with pistachios and a light sugar syrup with lemon, and has very thin, crisp layers. Greek baklava is usually made with walnuts, often sweetened with honey and spiced with cinnamon.
Should baklava be refrigerated?
No. Baklava is best stored at room temperature in an airtight container for up to about a week. Refrigeration hardens the syrup and butter. For longer storage, it can be frozen for up to about three months.
Is baklava gluten-free?
No. Baklava is made with phyllo dough, which is made from wheat flour, so it contains gluten. It also contains tree nuts and, traditionally, butter.
How many calories are in a piece of baklava?
It depends on the size of the piece, but a typical piece of baklava is often in the range of about 150 to 250 calories.
Where can I get baklava near me in Orange County?
Istanbul Grill California at 18010 Newhope St Ste D, Fountain Valley, CA 92708 serves Turkish pistachio baklava, four pieces for $9.99, every day from 10 AM to 1 AM, for dine-in, takeout and online ordering.
KEEP READING
- Mediterranean Food in Fountain Valley: A Turkish Menu Guide
- Best Turkish Food in Fountain Valley: What to Order
- Doner vs. Gyro vs. Shawarma: What’s the Difference?
- Late-Night Food in Orange County: Open Until 1 AM
- Full dinner menu with prices
- Kids menu
- FAQ: hours, parking, dietary options
- Awards and recognition
Try Turkish pistachio baklava
Four pieces for $9.99 in Fountain Valley. Open 10 AM–1 AM, call (714) 430-1434.
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